Couscous & Roast Veggie Salad

Updated: Jul 6, 2021

Ingredients:

Couscous ⭑

Chicken or vegetable stock

Carrot, diced 1 cm

Kumara, diced 1 cm ⭑

Red onion, diced 1 cm

Baby spinach

Olive oil ⭑

Salt and pepper, to taste


Method:

Preheat oven to 180°C. Meanwhile, prepare couscous (1 part couscous to 1 part liquid i.e. 1 cup uncooked couscous to 1 cup stock). Toss vegetables in oil on a lined oven tray, season then bake for 20 minutes or until golden and tender. Simply combine couscous and veggies together.


Serving ideas:

  • Cheesy lamb koftas drizzled with Greek yoghurt

  • Baked chicken drizzled with siracha mayo

  • Lamb steaks drizzled with mint aioli

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